Roasted Red Pepper Sauce and Fettuccine in Foil

Lately we’ve been loving roasted red pepper sauce, a simple combination of homemade marinara blended with roasted red peppers creates a dynamic flavor combination, toss it in some pasta and it is hard to resist!

Every couple of weeks or so I make a huge pot of marinara, I buy a 6lb can of San Marzano tomatoes, saute 12 to 15 cloves of chopped garlic in 3/4 cup of olive oil, 5 teaspoons of salt, pepper and lots of basil, sometimes I might add a small onion but most times I don’t.

After it simmers for a good while I let it cool down, pour it into containers and stick it in the freezer for when ever I need it. In this case I held one out to make my roasted red pepper sauce.

I suggest roasting your own peppers, I personally don’t like the flavor of the jarred ones and besides, they’re too watery for this recipe. I put mine which were drizzled with olive oil, salt and pepper under the broiler, keep watching them until they’re soft and slightly charred. Peel the skin off and whirl them in your food processor.

Look at that color isn’t it beautiful? Now all you have to do is spoon your already highly flavored marinara into the mix, as much as you want accordingly to your own taste, until you reach the perfect balance of pepper verses tomato. The more pepper flavor the better, that’s what you’re aiming for here.My al’ dente cooked fettuccine was then tossed with that luscious roasted red pepper sauce, pre roasted eggplant, cherry tomatoes, zucchini and artichokes, I added in some olives, lots of basil and parsley.

For a rustic presentation I placed it into individual foil packets and top it with a few pieces of fresh mozzarella, seal it tight and put it in a 350F oven for 15 minutes until cheese gets gooey and heated through.So Good!

Comments

What I love about your recipes is that they really are simple. You use quality ingredients. I always am inspired when I see what you can whip up. This is a perfect vegetarian meal, and I would imagine pretty tasty, too.

We’re on the same wave length – I just made a red pepper sauce for dinner last night with some ricotta gnocchi. I never thought to combine the red pepper sauce with the tomato sauce. I like the way you make your marinara sauce without the meat. I never think to do it that way – always going through the exercise of a ragu with meatballs, other meats, etc. But many times all I need is a simple marinara sauce, as you’ve shown. You always have great ideas marie.

this looks perfect for a sunday brunch. i absolutely love your blog (even emailed the link to Oprah :P)… i was wondering what canned brand of san marzano tomatoes you use. i really love the simple marinara recipe and can’t wait to try it. 😀

Oh my goodness! You had me at roasted peppers! I have a question for you, rather important: how am I supposed to work full-time, take care of my family, blog AND make every single recipe you post????!!!!!! 😉

I can imagine how truly wonderful all these flavors taste together. And, I think I’m going to follow your lead and start making bigger batches of sauce for those busy weeknights. Lovely post once again!

This looks so delicious,this would be so wonderful to have in this cool weather out by the fire,and I am sure with the foil packets, these could be prepared right over the fire.As always you have completely inspired me,thanks for sharing

Now that I’ve read two variations of roasted red pepper sauce (yours and Linda’s – I can see it in my future.) I have never mixed it with marinara – what a grand idea. I love the tin foil prep – with the result being melty cheese to entice.

Hello and Welcome!

I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {Read More About Me}